Accessibility links
french cuisine french cuisine
Stories About

french cuisine

'A Taste Of Paris': How The City Of Light Became The City Of Food

An organic market on Boulevard des Batignolles in Paris. Patrick Escudero/Getty Images/Hemis.fr RM hide caption

toggle caption
Patrick Escudero/Getty Images/Hemis.fr RM

The Salt

'A Taste Of Paris': How The City Of Light Became The City Of Food

In his new book, food historian David Downie takes readers on a gourmet jaunt through time to reveal how the French capital became a gastronomic powerhouse. (Hint: You can thank Rome.)

'A Taste Of Paris': How The City Of Light Became The City Of Food

Listen · 4:51
  • Download
  • <iframe src="https://www.npr.org/player/embed/556921704/562721463" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript
Vive Les Gourmands! How Six American Expats In Paris Changed How We Eat

Julia Child and her husband Paul at Richard Olney's house in 1973. The TV chef played a big role in popularizing French food in the U.S. Suzy Paterson/Courtesy of the Schlesinger Library, Radcliffe Institute, Harvard University hide caption

toggle caption
Suzy Paterson/Courtesy of the Schlesinger Library, Radcliffe Institute, Harvard University

The Salt

Vive Les Gourmands! How Six American Expats In Paris Changed How We Eat

A new book chronicles the gastronomic adventures of six influential Americans in the City of Lights and what they brought back to the U.S.

How A Destitute, Abandoned Parisian Boy Became The First Celebrity Chef

Marie-Antoine Carême began his hardscrabble life in Paris during the French Revolution, but eventually his penchant for design and his baking talent brought him fame and fortune. Wikipedia hide caption

toggle caption
Wikipedia

The Salt

How A Destitute, Abandoned Parisian Boy Became The First Celebrity Chef

Marie-Antoine Carême died 184 years ago today. But in his short lifetime, he would forever revolutionize French haute cuisine and gain worldwide fame. Some of his concepts are still in use.

What Would Julia Child Do? Jacques Pépin Says: Add More Butter

Acclaimed French chef Jacques Pepin (center) has had an extraordinary 60-year career. He says his new cookbook, Jacques Pepin: Heart and Soul in the Kitchen, will be his last. Maybe. Evan Agostini/AP hide caption

toggle caption
Evan Agostini/AP

The Salt

What Would Julia Child Do? Jacques Pépin Says: Add More Butter

In a conversation with NPR's Scott Simon, Jacques Pépin reflects on his extraordinary 60-year career, his dear friend Julia Child and how not to let good cheese leftovers go to waste.

What Would Julia Child Do? Jacques Pépin Says: Add More Butter

Listen · 7:10
  • Download
  • <iframe src="https://www.npr.org/player/embed/445376442/445490404" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript
How To Hack Béarnaise, A Mother Of A French Sauce

Frederik de Pue whisks mayonnaise, instead of raw eggs, into his bearnaise sauce. Ted Robbins/NPR hide caption

toggle caption
Ted Robbins/NPR

The Salt

How To Hack Béarnaise, A Mother Of A French Sauce

Béarnaise is a classic French sauce typically served with steak. But it's tricky for a home chef to keep the raw egg and the butter in it from separating. A chef reveals his secret weapon.

How To Hack Béarnaise, A Mother Of A French Sauce

Listen · 4:30
  • Download
  • <iframe src="https://www.npr.org/player/embed/421496121/422275410" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript
A Boozy Parisian Pineapple That Tastes Like The Holidays

Roasted pineapple Alan Richardson /Houghton Mifflin Harcourt hide caption

toggle caption
Alan Richardson /Houghton Mifflin Harcourt

Found Recipes

A Boozy Parisian Pineapple That Tastes Like The Holidays

Dorie Greenspan struggled to recreate a friend's sweet dessert, but he just wouldn't divulge his secret. "It's nothing," he said. "It's so simple." Turns out, it is simple — once you have the recipe.

A Boozy Parisian Pineapple That Tastes Like The Holidays

Listen · 3:09
  • Download
  • <iframe src="https://www.npr.org/player/embed/366327332/367244358" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript
Save The Escargot! Snail-Devouring Predator Rears Its Head In France

A specimen of Platydemus manokwari collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail. Pierre Gros/PeerJ hide caption

toggle caption
Pierre Gros/PeerJ

The Salt

Save The Escargot! Snail-Devouring Predator Rears Its Head In France

The New Guinea flatworm is a vicious little thing with an appetite for snails. Its discovery in Normandy has raised concerns about the fate of Europe's snails — and France's famed mollusk appetizer.

These Cookbook Photos Redefine What Fresh Seafood Looks Like

How to make dead fish look attractive? That's the challenge New York-based duo Shimon and Tammar Rothstein faced when they were hired to do the photography for famed French chef Eric Ripert's book On the Line. Photos by Shimon and Tammar, Courtesy of Shimon and Tammar hide caption

toggle caption
Photos by Shimon and Tammar, Courtesy of Shimon and Tammar

The Salt

These Cookbook Photos Redefine What Fresh Seafood Looks Like

Famed French chef Eric Ripert specializes in seafood. So for his book On the Line, photographers Shimon and Tammar Rothstein really wanted to highlight the freshness of his ingredients. Their solution? Make the fish look as if they were still alive.